Recipes

Frances Virginia Hot Milk Sponge Cake With Lemon Filling

Frances Virginia Hot Milk Sponge Cake With Lemon Filling

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Ingredients

Makes: 12 To 16 Servings

Lemon Filling

Cake

Instructions

  • For The Lemon Filling, Place The Sugar, Flour, And Salt In A Medium-Size Saucepan, And Stir To Combine.
  • Beat The Egg Yolks With The Water And Lemon Juice And Whisk Into The Dry Ingredients.
  • Stir And Cook Over Medium-High Heat Until The Mixture Comes To A Boil, Then Reduce The Heat To Medium And Whisk And Cook For 2 Minutes More.
  • Remove The Pan From The Heat, And Whisk In The Zest And Butter.
  • Pour The Filling Into A Bowl, And Cover With Plastic Wrap.
  • Chill In The Refrigerator Until It Is Thick And Spreadable, About 3 Hours.
  • For The Cake, Place A Rack In The Center Of The Oven, And Preheat The Oven To 350°F.
  • Lightly Grease And Flour Three 9″ Cake Pans, And Shake Out The Excess Flour.
  • Set The Pans Aside.
  • Crack The Eggs Into A Large Mixing Bowl, And Beat With An Electric Mixer On Medium Speed For 30 Seconds To Combine.
  • Gradually Add The Sugar While Beating Until Fluffy, 2 To 3 Minutes More.
  • Set The Mixture Aside.
  • Sift The 2 Cups Of Flour Twice, And Then Add To The Egg Mixture A Little At A Time, Beating On Low Speed Until Just Combined, 30 To 45 Seconds.
  • Place The Milk And Butter In A Medium-Size Saucepan Over Medium-High Heat.
  • Stir Until The Butter Melts And The Mixture Comes Just To A Boil, About 4 Minutes.
  • Slowly Pour The Butter And Milk Into The Batter While Beating On Medium Speed Until Smooth, 3 To 4 Minutes.
  • The Batter Will Be Thin.
  • Sift The Remaining 1 Tablespoon Flour With The Baking Powder And Salt, And Beat On Low Speed Into The Batter With The Vanilla And Almond Extract Until Just Combined, 1 Minute.
  • Divide The Batter Between The Prepared Pans, And Place The Pans In The Oven.
  • If Your Oven Is Not Large Enough To Place 3 Pans On One Rack, Place 2 On The Center Rack, And Place 1 Pan On The Rack Above, Watching To Make Sure The Cake Does Not Overbake.
  • Bake The Cake Until It Is Lightly Golden Brown, 18 To 22 Minutes.
  • Remove The Layers From The Oven, And Place Them On Wire Racks To Cool For 10 Minutes.
  • Run A Knife Around The Edges Of The Pans, Give The Pans A Gentle Shake, And Invert The Cakes Once And Then Again So They Rest Right Side Up On The Racks To Completely Cool, 30 Minutes.
  • To Assemble The Cake, Place 1 Layer On A Cake Plate Or Platter And Spread Half Of The Filling To Within ½” Of The Edges.
  • Top With A Second Layer, And Spread With The Other Half Of The Filling.
  • Place The Third Layer On Top.
  • Place These Layers And Filling Back Into The Refrigerator To Chill For 30 Minutes.
  • While The Cake Is Chilling, Make The Icing.
  • To Finish The Assembly, Remove The Cake From The Refrigerator, And Frost The Top And Sides Of The Cake.
  • Slice And Serve.
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Course; Cake

George Washington Carver’s Peanut Cake

George Washington Carver’s Peanut Cake

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Ingredients

Makes: 12 To 18 Servings

Instructions

  • Place A Rack In The Center Of The Oven, And Preheat The Oven To 375°F.
  • Grease And Flour An 18″ × 12″ Broiler (Dripping) Pan, And Set The Pan Aside.
  • Grind The Peanuts In A Food Processor Fitted With A Steel Blade Until They Resemble Coarse Meal, About 1 Minute.
  • Set The Peanuts Aside.
  • Place The Lard And Brown Sugar In A Large Mixing Bowl, And Beat With An Electric Mixer On Medium Speed Until Fluffy, 1 To 2 Minutes.
  • Add The Molasses And Beat Until Combined, About 30 Seconds More.
  • Set The Mixture Aside.
  • Place The Ground Peanuts, Flour, Cinnamon, Baking Soda, Salt, Cloves, And Nutmeg In A Large Bowl, And Stir To Combine Well.
  • Add These Dry Ingredients Alternately With The Water To The Lard Mixture, Beginning And Ending With The Flour Mixture.
  • Beat Just Until Combined, Scraping The Bowl Often.
  • At The Last, Beat In The Egg Until Smooth.
  • Turn The Batter Into The Prepared Pan, And Place The Pan In The Oven For 10 Minutes.
  • After 10 Minutes, Open The Oven Door And Quickly And Carefully Sift The Confectioners’ Sugar Over The Top Of The Cake.
  • Close The Oven Door.
  • Continue To Bake Until The Top Springs Back And A Toothpick Inserted In The Center Comes Out Clean, 15 To 20 Minutes More.
  • Remove The Pan To A Wire Rack To Cool Until Ready To Serve.

Notes & Wine Advice

Take Care When Using A Dripping Pan (Broiler Pan), Because If It Is Dark, The Cake Will Bake More Quickly—In About 25 Minutes—Than If You Are Using A Shiny Metal Pan—About 30 Minutes.
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Course; Cake / Nuts

Pineapple Upside-Down Cake

Pineapple Upside-Down Cake

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Ingredients

Makes: 8 Servings

Pineapple Topping

Cake

Instructions

  • For The Topping, Put The Butter In A 10″ Cast-Iron Skillet And Place Over Medium-Low Heat To Melt.
  • Remove The Pan From The Heat, And Stir In The Brown Sugar.
  • Spread Out The Butter And Sugar Mixture In The Bottom Of The Pan.
  • Drain The Pineapple Slices, And Place Them In An Artistic Fashion On Top.
  • If You Have Extra Slices, You Can Slice Them In Half Or Into Chunks And Arrange Around Or Inside The Whole Slices.
  • If Desired, Place A Cherry In The Center Of Each Pineapple Slice.
  • For The Cake, Place A Rack In The Center Of The Oven, And Preheat The Oven To 350°F.
  • Sift The Flour, Baking Powder, And Salt Into A Small Bowl And Set Aside.
  • Place The Butter And ½ Cup Of The Sugar In A Large Mixing Bowl, And Beat With An Electric Mixer On Medium Speed Until Creamy, 1 Minute.
  • Add The Egg Yolks, Lemon Zest, Lemon Juice, And Vanilla And Blend Until Smooth.
  • In A Small Bowl, Stir Together The Sour Cream And Pineapple Juice.
  • Beginning And Ending With The Flour Mixture, Alternately Add The Flour And Sour Cream To The Batter, Blending Only Enough To Combine.
  • The Batter Will Be Thick.
  • Place The Egg Whites In A Large Mixing Bowl, And Beat With Clean Beaters On High Speed Until Soft Peaks Form, 2 Minutes.
  • Add The Remaining ¼ Cup Sugar, Gradually, While Beating On High Speed Until Stiff Peaks Form, 1 To 2 Minutes More.
  • Fold The Egg Whites Into The Batter.
  • Carefully Pour The Batter Over The Pineapple Slices, And Place The Pan In The Oven.
  • Bake Until The Cake Is Golden Brown And Firm To The Touch, 25 To 30 Minutes.
  • Remove The Cake From The Oven, And Let It Cool In The Pan For 10 Minutes.
  • Run A Knife Around The Edges Of The Pan, Invert The Pan Onto A Large Platter, And Serve Warm.
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Course; Cake / Fruit

The Blitz Torte

The Blitz Torte

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Ingredients

Makes: 8 To 12 Servings

Custard Filling

Cake

Topping

Instructions

  • For The Filling, Place The Milk In A Medium-Size Saucepan Over Medium-High Heat, Stirring, Until Steamy And Bubbles Form At The Edges, About 1 Minute.
  • Do Not Boil.
  • Remove The Pan From The Heat.
  • In A Small Bowl, Stir Together The Sugar And Cornstarch.
  • Slowly Whisk The Hot Milk Into The Sugar Mixture Until Smooth.
  • Place The Egg Yolks In The Top Pan Insert Of A Double Boiler.
  • Gradually Whisk In The Hot Milk Mixture.
  • Place This Pan Over An Inch Of Simmering Water In The Bottom Of The Double Boiler.
  • Cook, Stirring, Over Medium-Low Heat Until The Mixture Thickens, 10 To 12 Minutes.
  • Remove The Pan From The Heat, And Remove The Top Insert From The Double Boiler.
  • Whisk Until It Cools Down A Bit, About 2 Minutes.
  • Whisk In The Vanilla, And Set The Custard Aside To Cool While You Bake The Cake.
  • For The Cake, Place A Rack In The Center Of The Oven, And Preheat The Oven To 350°F.
  • Lightly Grease And Flour Two 8″ Round Cake Pans With Removable Sides Or Bottoms.
  • Shake Out The Excess Flour, And Set The Pans Aside.
  • Place The Butter In A Large Mixing Bowl, And Beat With An Electric Mixer On Medium-High Speed Until Creamy, About 1 Minute.
  • Beat In The Sugar Until The Mixture Is Creamy And Light, About 2 Minutes.
  • Add The Egg Yolks, One At A Time, And The Vanilla And Milk, And Beat Until Smooth, 30 Seconds More.
  • In A Separate Bowl, Sift Together The Flour And Baking Powder.
  • Add Gradually To The Batter, Beating On Low In 3 Additions, Until Smooth And Just Combined.
  • Divide The Batter Between The 2 Prepared Pans And Set Aside.
  • For The Meringue Topping, Place The Egg Whites In A Large Mixing Bowl, And Beat With An Electric Mixer On High Speed Until Soft Peaks Form, 2 Minutes.
  • Add 1 Cup Of The Sugar To The Whites Gradually, Beating On High Until Stiff Peaks Form, 1 Minute More.
  • Gently And Carefully Spread The Meringue Onto The Top Of The Cake Batter.
  • Sprinkle The Top Of The Meringue With Almonds, The Remaining 1 Tablespoon Sugar, And Cinnamon.
  • Place The Pans In The Oven, And Bake Until The Meringue Has Lightly Browned And A Toothpick Inserted In The Center Comes Out Clean, 28 To 32 Minutes.
  • Remove The Pans From The Oven, And Place On Wire Racks To Cool Completely, About 30 Minutes.
  • When The Cakes Have Cooled, Run A Knife Around The Edges Of The Pans To Loosen The Cakes, Removing The Sides Or The Bottom.
  • Run A Thin Knife Underneath The Layers To Remove Them From The Bottom Of The Pan.
  • Place 1 Layer On A Serving Plate And Spread The Custard Filling Over It.
  • Top With The Second Layer.
  • Slice And Serve.

Notes & Wine Advice

Cake Note:
If You Are Not Using The Custard Right Away, Transfer It To A Heatproof Bowl, Cover With Plastic Wrap, And Refrigerate Up To 1 Day In Advance.
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Course; Pie

Black Walnut Cake

Black Walnut Cake

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Ingredients

Makes: 12 Servings

  • Butter And Flour For Prepping The Pan
  • 1 Cup Chopped Black Walnuts
  • ½ Cup 1 Stick Unsalted Butter, At Room Temperature
  • 1 Cup Light Brown Sugar Firmly Packed
  • 2 Large Eggs Separated
  • 1½ Cups Sifted All-Purpose Flour Reserving 1 Teaspoon
  • 1 Heaping Teaspoon Baking Powder
  • ½ Cup Water
  • ¼ Teaspoon Salt

Instructions

  • Place A Rack In The Center Of The Oven, And Preheat The Oven To 350°F.
  • Lightly Grease A 9″ Loaf Pan With Butter And Dust With Flour.
  • Shake Out The Extra Flour, And Set The Pan Aside.
  • Place The Chopped Black Walnuts On A Baking Pan And Place In The Oven To Toast While The Oven Preheats.
  • Let Them Toast For 5 To 7 Minutes, And Let The Nuts Cool On The Pan.
  • Place The Butter And Brown Sugar In A Large Mixing Bowl, And Blend With An Electric Mixer On Medium-High Speed Until Fluffy And Pale Yellow In Color, About 3 Minutes.
  • Add The Egg Yolks, One At A Time, Beating Well After Each Addition, Scraping The Bowl As Needed.
  • Set This Batter Aside.
  • Sift The Flour And Baking Powder Into A Small Bowl.
  • Fold A Third Of The Flour Mixture Into The Reserved Batter With A Rubber Spatula, And Add Half Of The Water.
  • Add Another Third Of The Flour Mixture, And Then The Rest Of The Water, And The Final Third Of The Flour.
  • Toss The Toasted Nuts With The Reserved 1 Teaspoon Flour, And Fold These Into The Batter.
  • In A Medium-Size Bowl, Beat The Egg Whites And Salt With An Electric Mixer On High Speed Until Stiff Peaks Form, 3 To 4 Minutes.
  • Fold The Egg Whites Into The Batter, Just Until Combined, Being Careful To Incorporate The Egg Whites But Not Overbeat Them.
  • Pour The Batter Into The Prepared Pan, Smoothing The Top With The Spatula, And Place The Pan In The Oven.
  • Bake The Cake Until The Top Is Golden Brown And A Toothpick Inserted In The Center Comes Out Clean, 42 To 47 Minutes.
  • Place The Loaf Pan On A Wire Rack To Cool For 10 Minutes, Then Invert The Cake Once And Then Again To Cool Right Side Up On The Rack To Room Temperature, 1 Hour.
  • Slice And Serve.
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Course; Cake / Nuts

Edith Warner’s Chocolate Loaf Cake

Edith Warner’s Chocolate Loaf Cake

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Ingredients

Makes: 10 To 12 Servings

Cake

Icing

Instructions

  • Place A Rack In The Center Of The Oven, And Preheat The Oven To 250°F.
  • Lightly Grease And Flour A 9″ × 5″ Loaf Pan, And Shake Out The Excess Flour.
  • Set The Pan Aside.
  • For The Cake, Sift Together The Flour, Baking Powder, And Salt, And Set Aside.
  • Place The Chocolate And Butter In A Small Saucepan And Melt, Stirring Constantly, Over Low Heat.
  • Pour The Sugar Into A Mixing Bowl And Pour The Melted Chocolate And Butter Over It.
  • Blend With An Electric Mixer On Low Speed Until The Mixture Is Combined But Still Grainy, 30 To 45 Seconds, Or By Hand For 1 To 2 Minutes.
  • Turn Off The Mixer, Add A Third Of The Flour Mixture And Half Of The Milk, Blend On Low Speed To Combine, Then Add Another Third Of The Flour, Then The Remaining Milk, And End With The Rest Of The Flour Mixture, Blending Or Stirring By Hand Until Just Combined.
  • Stop The Mixer And Scrape Down The Sides Of The Bowl With A Rubber Spatula.
  • Add The Eggs, And Beat On Medium Until The Batter Increases In Volume, 1 Minute More.
  • Spoon The Batter Into The Prepared Pan And Place The Pan In The Oven.
  • Bake For 15 Minutes.
  • Then Without Removing The Pan From The Oven, Increase The Temperature To 275°F.
  • Bake For 15 Minutes.
  • Increase The Oven Temperature To 300°F, And Bake For 45 Minutes More, Or Until The Top Is Firm When Lightly Pressed With A Finger.
  • Remove The Pan From The Oven To A Wire Rack To Cool For 20 Minutes.
  • Run A Knife Around The Edges Of The Pan To Loosen The Cake.
  • Turn It Out On The Rack To Cool Completely, Right Side Up, 40 To 45 Minutes.
  • For The Icing, Place The Confectioners’ Sugar, Cocoa, And Salt In A Medium-Size Mixing Bowl, And Whisk To Combine.
  • Whisk In The Melted Butter And Coffee Until The Icing Is Spreadable.
  • Spread The Icing Over The Top And Down The Sides Of The Cake.
  • Slice And Serve.
  • High-Altitude Tip: Ironically, In The High Elevations Of New Mexico, This Cake Cannot Be Successfully Baked In A Loaf Pan Because It Will Not Rise.
  • You Need To Decrease The Baking Powder To 1 Teaspoon, Increase The Milk By 1 Tablespoon, And Bake The Cake In A 9″ Round Pan If Baking At High Altitude.
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Course; Cake / Chocolate

Appalachian Apple Stack Cake

Appalachian Apple Stack Cake

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Ingredients

Makes: 12 To 16 Servings

Apple Filling

Cake

Instructions

  • For The Filling, Place The Apples In A Large Nonstick Skillet Over Medium-High Heat.
  • Sprinkle The Brown Sugar, Cinnamon, Ginger, And Nutmeg Over The Apples.
  • Pour In The Water, Which Should Half-Cover The Apples.
  • Bring The Mixture To A Boil, And Once Boiling, Reduce The Heat To Low And Allow To Simmer, Covered, Until The Apples Are Soft And The Mixture Has Thickened, About 1 Hour.
  • Add A Bit More Water If Needed.
  • Remove The Apples From The Heat And Let Them Cool.
  • When Cool, Place Them In Thirds In A Food Processor And Pulse Until Smooth But Some Chunks Of Apple Remain.
  • Or Mash The Apples By Hand With A Potato Masher.
  • You Will Have About 5 Heaping Cups Of Apples To Spread Between 6 Cake Layers.
  • Set Aside.
  • Meanwhile, For The Cake, Place A Rack In The Center Of The Oven, And Preheat The Oven To 350°F.
  • Cut 6 Pieces Of Parchment Paper To Fit In The Bottom Of Six 9″ Round Pans.
  • Smear A Bit Of Vegetable Shortening On The Bottom Of The Pans To Hold The Parchment In Place, And Set The Pans Aside.
  • Place The Flour, Baking Soda, Baking Powder, And Salt In A Large Mixing Bowl.
  • Whisk To Combine, And Set The Mixture Aside.
  • In Another Large Bowl, Place The Shortening, Sugar, And Sorghum Or Molasses.
  • Beat With An Electric Mixer On Medium Speed Until The Mixture Is Creamy And Smooth, About 2 Minutes.
  • Add The Eggs, One At A Time, Beating Just Until Blended.
  • Scrape Down The Sides Of The Bowl.
  • Add The Flour Mixture Alternately With The Buttermilk, Beginning And Ending With The Flour, And Beating Until Smooth, 1 To 2 Minutes.
  • The Batter Will Be Thick, More Like A Cookie Dough.
  • Use A Strong Rubber Spatula, If Needed, To Facilitate Mixing.
  • Divide The Batter Into 6 Equal Parts.
  • Each Part Will Be About 10 Ounces.
  • Spread The Batter Out Into The Pans, Using The Rubber Spatula Or A Flexible Metal Spatula.
  • Place 2 Or 3 Pans In The Oven At A Time, Depending On The Size Of Your Oven.
  • Bake Until The Cakes Are A Light Golden Color And Spring Back When Lightly Pressed In The Center, 14 To 16 Minutes.
  • Remove The Pans To A Wire Rack To Cool For 3 Minutes, Then Run A Knife Around The Edges And Turn Out The Warm Layers Onto The Rack.
  • Immediately Spread 1 Heaping Cup Of Apple Filling Over The Top Of The Warm Layer.
  • Top With A Second Layer, Spread On Filling, Top With A Third, And So On.
  • Repeat The Process For The Rest Of The Batter Until You End With The Sixth Layer On Top.
  • Place The Cake In A Cake Saver Or Under A Cake Dome For 1 To 2 Days Before Serving.
  • Before Serving, Sprinkle The Top Of The Cake With Confectioners’ Sugar Or Pile On Whipped Cream.

Notes & Wine Advice

The Secret To Great Stack Cake Is To Bake It A Day In Advance And Cover It So That The Apple Filling Slowly Seeps Into The Cake.
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Course; Cake / Fruit

1917 Applesauce Cake

1917 Applesauce Cake

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Ingredients

Makes: 8 To 12 Servings

Instructions

  • Place A Rack In The Center Of The Oven, And Preheat The Oven To 350°F.
  • Lightly Grease An 8″ Square Metal Baking Pan And Set It Aside.
  • Place The Sugar And Butter In A Large Mixing Bowl, And With An Electric Mixer On Medium-Low Speed Or By Hand Using A Wooden Spoon, Cream The Sugar And Butter Together Until Well Incorporated.
  • Add The Applesauce And Beat Well Until Smooth.
  • Set Aside.
  • In A Separate Bowl, Stir Together All But 1 Tablespoon Of The Flour And The Baking Soda, Cinnamon, Cloves, Salt, And Nutmeg.
  • Stir Into The Creamed Mixture Just Until Smooth.
  • Toss The Raisins With The Reserved Tablespoon Flour.
  • Fold The Raisins Into The Batter, And Turn The Batter Into The Prepared Pan.
  • Place The Pan In The Oven.
  • Bake The Cake Until It Is Golden Brown And The Top Springs Back When Lightly Pressed In The Center, 30 To 35 Minutes.
  • Remove From The Oven, Let Cool For 15 Minutes, Then Slice And Serve.

Notes & Wine Advice

Cake Notes:

This Old Recipe Did Not Specify Unsweetened Or Sweetened, But Most Recipes Of That Time Called For Unsweetened Applesauce In Baking. Applesauce Was Still Made At Home, But It Was Sold In The Can As Well. The Recipe Did Not Advise You To Dredge The Raisins In A Tablespoon Of Flour Before Folding Them In At The Last. Tossing Dried Fruit With A Little Flour Prevents It From Sinking As The Cake Bakes.
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Course; Cake / Fruit

Japanese Fruit Cake

Japanese Fruit Cake

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Ingredients

Makes: 8 To 12 Servings

Filling

  • 1 Medium Coconut About 1½ Pounds Or 2 Bags (6 Ounces Each) Frozen Unsweetened Shredded Coconut
  • 3 To 4 Large Oranges Washed And Dried
  • 1½ Cups Granulated Sugar
  • Pinch Of Salt

Cake

Instructions

  • For The Filling, Prepare The Fresh Coconut For Grating (See “Baking With Fresh Coconut”), Or Open The Bagged Coconut, And Measure Out 3 Cups.
  • Set Aside.
  • Grate The Zest From The Oranges And Set Aside.
  • Cut The Oranges In Half And Juice Them To Yield 1 Cup.
  • Place ¾ Cup Of The Orange Juice In A Medium-Size Saucepan With 1 Tablespoon Of The Reserved Orange Zest, 3 Cups Coconut, The Sugar, And Salt.
  • Bring The Mixture To A Boil Over Medium-High Heat, Stirring To Dissolve The Sugar.
  • Reduce The Heat To Medium-Low And Let Simmer Until Reduced By A Third, About 45 Minutes.
  • Turn Into A Bowl, And Chill In The Refrigerator For At Least 3 Hours.
  • If You Use A Fresh Coconut, Add Up To ½ Cup Of The Coconut Milk To The Orange Juice Mixture.
  • It Will Be A Little More Liquid Than Without The Coconut Milk, But The Flavor Is Wonderful.
  • For The Cake, Place The Remaining ¼ Cup Orange Juice In A Small Bowl With The Chopped Raisins.
  • Set The Raisins Aside To Soften Them.
  • Place A Rack In The Center Of The Oven, And Preheat The Oven To 350°F.
  • Butter And Flour Three 9″ Round Cake Pans, And Shake Out The Excess Flour.
  • Set The Pans Aside.
  • Place The Butter And Sugar In A Large Mixing Bowl, And Blend With An Electric Mixer On Medium Speed Until Light And Creamy, 2 To 3 Minutes.
  • Add The 4 Egg Yolks, One At A Time, Beating Just Until Combined.
  • Place The Flour, Baking Powder, And Salt In A Large Mixing Bowl, And Stir To Combine.
  • Add This And The Milk Alternately To The Butter And Sugar Mixture, Beginning And Ending With The Flour Mixture, And Mixing Until Just Combined And Smooth, 1 Minute.
  • Set Aside.
  • Place 2 Egg Whites (2 Egg Whites Are Saved For The Frosting) Into A Large Mixing Bowl, And Beat With Clean Beaters On High Speed Until Stiff Peaks Form, About 4 Minutes.
  • Fold The Whites Into The Batter Until Just Combined.
  • Divide The Batter Into Thirds.
  • Pour One-Third Of The Batter Into A Medium-Size Bowl, And Fold In The Cinnamon, Allspice, Soaked Raisins, Pecans, And ½ Teaspoon Of The Reserved Orange Zest.
  • Turn This Into One Of The Prepared Pans And Smooth The Top.
  • Divide The Remaining Batter Between The 2 Remaining Pans And Smooth The Tops.
  • Place The Pans In The Oven.
  • Bake The Cake Until The White Layers Are Golden Brown And Spring Back When Lightly Pressed In The Center, 16 To 19 Minutes, And The Spice Layer Also Springs Back When Pressed, 19 To 22 Minutes.
  • Remove The Pans From The Oven To A Wire Rack To Cool For 10 Minutes.
  • Run A Knife Around The Edges Of The Pans, Give The Pans A Gentle Shake, Then Invert The Cakes Once And Then Again Onto The Rack To Cool Completely, 30 Minutes.
  • Prepare The Seven-Minute Frosting.
  • To Assemble The Cake, Remove The Filling From The Refrigerator.
  • Measure Out ½ Cup Of Filling And Reserve For The Top Layer.
  • Place 1 White Layer On A Cake Plate Or Platter.
  • Poke Holes In The Top Of The Cake, And Spoon Half Of The Filling Over The Top, Almost To The Edges.
  • Place The Spice Layer On Top, Poke Holes In The Cake, Then Spoon The Remaining Half Of The Filling Over The Top.
  • Place The Second White Layer On Top, Poke Holes In The Cake, And Spoon Over The Reserved ½ Cup Of Filling.
  • Generously Pile The Frosting Over The Top Of The Cake And Filling.
  • Frost The Sides Of The Cake, If Desired.
  • Slice And Serve.
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Course; Cake / Fruit
Cuisine; Japanese

Neighborhood Prune Cake

Neighborhood Prune Cake

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Ingredients

Makes: 8 To 12 Servings

Cake

Buttermilk Glaze

Instructions

  • .
  • For The Cake, Place A Rack In The Center Of The Oven, And Preheat The Oven To 350°F.
  • Grease The Bottom Of An 8″ Square Baking Pan With Vegetable Shortening Or Butter And Dust With Flour.
  • Shake Out The Excess Flour, And Set The Pan Aside.
  • 2.
  • Place The Sugar And Oil In A Large Mixing Bowl, And Blend With An Electric Mixer On Medium Speed Until Combined, 30 Seconds.
  • Add The Egg And Egg Yolks, And Blend On Medium Until Combined And Slightly Thickened, About 1 Minute.
  • Set Aside.
  • 3.
  • Place The Flour, Soda, Cinnamon, Allspice, Nutmeg, And Salt In A Medium-Size Bowl, And Whisk To Combine.
  • Add Half Of The Flour Mixture To The Creamed Oil And Sugar, Blend On Low To Just Combine For 15 Seconds, Then Add The Buttermilk.
  • Blend On Low Until Combined, Then Add The Remaining Flour Mixture Until Smooth.
  • Fold In The Chopped Prunes, And Turn The Batter Into The Prepared Pan.
  • Place The Pan In The Oven.
  • 4.
  • Bake The Cake Until The Top Springs Back When Slightly Pressed In The Center, 40 To 45 Minutes.
  • About 10 Minutes Before The Cake Is Done, Prepare The Glaze.
  • 5.
  • For The Glaze, Place The Sugar, Buttermilk, Corn Syrup, Butter, And Salt In A Small Saucepan Over Medium Heat, And Bring To A Boil, Stirring.
  • Reduce The Heat To Low And Let The Mixture Simmer Until Smooth And Thickened, About 2 Minutes.
  • Remove The Pan From The Heat, And Stir In The Vanilla.
  • 6.
  • When The Cake Is Done, Remove The Pan From The Oven, And Immediately Prick The Top With A Fork To Create Holes.
  • Drizzle The Glaze Over The Warm Cake, And Smooth The Top Of The Cake With A Small Metal Spatula So The Glaze Is Absorbed By The Cake.
  • Let The Cake Rest For 30 Minutes For The Glaze To Harden Slightly, Then Slice And Serve.

Notes & Wine Advice

Cake Note:
Most Prunes Are Pitted And Soft These Days. If Not, Remove The Pits With A Small Paring Knife, And Place The Prunes In ½” Of Water In A Saucepan And Let Simmer For 3 To 4 Minutes, Or Until They Soften. Drain, Cool, And Chop For This Recipe.
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Course; Cake / Fruit